by Kitchen Butterfly
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Kitchen Butterfly's Notes:
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1
lemon, halved and juiced
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Salt and pepper to taste
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1/2
a celeriac (about 200g)
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2
sweet, crunchy eating apples
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6
teaspoons mayonnaise
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2
teaspoons creme fraiche
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2
teaspoons wholegrain mustard
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To serve:
slices of toasted, buttered baguette and fresh or tinned sardines
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Lemon slices to garnish
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1 - 2 tablespoons finely chopped fresh herbs - parsley, dill or coriander
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Put lemon juice in a bowl and add a pinch of salt to it. Stir to dissolve.
Ask the hotline about this step!Peel the celeriac with a vegetable peeler or a knife. Do the same for the apples.
Ask the hotline about this step!Wash and then slice both the celeriac and apples into thin slices. Cut each slice into matchsticks and toss in the lemon juice
Ask the hotline about this step!Combine the mayonnaise, cream fraiche and mustard and add to the celeriac-apple mix.
Ask the hotline about this step!Check seasoning and adjust if necessary.
Ask the hotline about this step!Serve right away if you like or leave to 'bloom' in the refrigerator for a few hours. Sprinkle on herbs just before serving.
Ask the hotline about this step!Accompany with smoked fish (sardines or mackerel go well) and slices of toasted & buttered baguette.
Ask the hotline about this step!I made this over the weekend . . . I prepared the celeriac as suggested in a quaint little -- it really is tiny -- book published in 1959 called "French Cookery," which my mother gave me, from her collection, right before my wedding. You blanch the celeriac, then toss it with cider vinegar immediately, while still hot. I tossed both the apple and the celeriac. I made a big batch (2 celery roots and a large Fuji apple), and have eaten a bit on each of the last three days. Scrumptious!! It tastes much better the day after, though the dressing becomes a bit thinner, as often happens. If serving this to company, I'd add more creme fraiche right before serving. I have a bit left today, which I plan to eat with some smoked herring, and a cup of leftover red lentil/pumpkin soup (recipe is here on Food52), for lunch! This one is a keeper, to be sure.
Thanks AJ, .....I like the tip of infusing it with some vinegary flavour, and probably helping to keep it crisp. I still love it, a year on!
Hope you enjoy it....it has become my favourite way to have Celeriac. Let me know how it goes
I'm making this tonight! Thank you so much for sharing it.
my, this sounds delicious and doable, will add to my recipes and try when I have time and a celeriac
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
I will try this too. I love remoulade and celeriac!